Crab And Mushroom CasseroleCrab and mushroom casserole, who wouldn’t like this combination of great tastes? There is no doubt that most of us find the mere mention of casseroles brings back memories of our childhood when we eagerly came to the table to munch on some good old fashioned home cooking.
The whole family will love the enticing aroma of this crab and mushroom casserole as it is baking up in the oven. You may have some eager beavers sitting at the table with forks in hand waiting rather impatiently for you to get theirs all dished up and ready for them.
This casserole is a great way for you and the ones you love to be able to receive all the nutritional goodness that can only come from something that came from the sea. If you get the opportunity to do so, you should take your little guys for a walk along the beaches during season and let them experience crabs walking along with them. Just don’t tell them that you would like to have them for lunch. There is just something about watching nature at its best to work up an appetite.
INGREDIENTS
1 stick butter 1 1/2 pounds crab meat 16 oz mushrooms 1/3 cup flour (all purpose) 1 1/2 cups chicken stock 1 1/2 cups light cream 1 cup bread crumbs 1 cup shredded swiss cheese salt and pepper to taste
1. Preheat oven to 350f and butter 1 1/2 quart casserole dish. 2. Melt 2 tbsp butter in a large skillet over medium heat. Add mushrooms and cook for 5 minutes until tender and place in casserole dish. 3. Melt 4 tbsp butter in a skillet over medium heat. Add flour and stir until blended. Remove from heat and whisk in cream and stock. Season with salt and pepper to taste. Place on medium heat until thickened. 4. Spread crab meat over mushrooms and pour sauce all over. Melt remaining butter in small sauce pan and mix with bread crumbs. Sprinkle over sauce and spread cheese. 5. Bake until brown about 30 - 35 minutes
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